Pierce College
Putman/NUTR&101
Unit 6 SGOs: The Proteins
By attending the Unit 6 lecture (or by viewing the Unit 6 Tegrity video), taking notes and
studying those notes and studying the corresponding sections in Chapter 7 in Discovering
Nutrition, Fourth Edition, you should be able to do the following:
1.
2.
3.
4.
State what molecules make up proteins [lecture and text]
Give the number of common amino acids that make up proteins. [lecture and text]
Define essential amino acids and state how humans obtain them. [lecture and text]
Define complete and incomplete proteins, and give sources for each; explain how incomplete
proteins can be made complete. [lecture and text]
5. Describe the events pertaining to protein digestion that occur in the stomach. [lecture and
text]
6. Define what protein denaturation is and how it facilitates digestion. [lecture and text]
7. Describe what pancreatic and small intestine lining proteases do and where they act. [lecture
and text]
8. Explain four things that can happen to AAs in the body. [lecture and text]
9. Give the approximate percent of the body’s energy that normally comes from proteins.
[lecture and text]
10. Give the number of calories amino acids, carbs and fats contain, per gram. [lecture and text]
11. Explain what triggers the burning of the body’s proteins for energy. [lecture and text, pg.
289]
12. State what proteins turn into if there is insufficient glucose in the blood, and why. [lecture
and text, page 289]
13. State what proteins turn into if there is excess amino acids in the blood. [lecture and text]
14. Give the source of excess blood amino acids. [lecture]
15. State whether it is optimal to obtain your amino acids from supplements or whole foods.
[lecture and text]
16. State where the body gets amino acids from, and in what order, if there are not enough amino
acids in the blood. [lecture]
17. Explain how often you need to eat proteins and why. [lecture and text]
18. Give the relative digestibility of animal proteins and plant proteins, and how cooking
methods affect digestibility and absorbability. [lecture]
19. State the DRI and calculate the amount of protein you need per day. [lecture and text]
20. Give the approximate percentage of calories protein should occupy in a balanced diet.
[lecture and text]
21. Give the approximate ounces of protein most adults need, according to the USDA Food
Guide. [lecture]
22. List complete animal and plant protein sources, and pros and cons of each. [lecture and text]
23. Explain how complementary proteins can be combined to produce complete proteins. [lecture
and text]
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24. State what the most common form of global malnutrition is. [lecture and text]
25. Compare and contrast marasmus to kwashiorkor regarding the ages most affected by each,
the cause and speed of development. [lecture and text]
26. Give the metabolic problems and effects of marasmus and kwashiorkor. [lecture and text]
27. State which groups are affected most by PEM in the U.S. [lecture]
28. Give the long-term effects of eating too much protein on [lecture and text]
a. Weight loss
d. Adult bone loss
b. Heart disease
e. Cancers
c. Kidney disease
f. Alzheimer’s disease
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